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Mini Gluten Free Pumpkin Pecan Breads

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Mini Gluten Free Pumpkin Pecan Breads
I enjoy baking pumpkin bread on a regular basis during the fall and, this year, I’ve been getting a lot of requests for a gluten free option. These Mini Gluten Free Pumpkin Pecan Breads are an excellent option for your fall baking, whether you eat gluten free for health reasons or simply want to experiment with some of the new gluten free flour blends that are available. The mini loaves have a soft, moist texture and offer a lot of pumpkin flavor in every bite, accented with an array of traditionally fall spices. They smell fantastic in the oven and taste even better when they’re ready to serve.

I used Bob’s Red Mill Gluten Free Baking Flour in this recipe, but other flour blends that have a 1:1 substitution with all purpose flour will also work. The Bob’s Red Mill is a particularly good choice here because it lends a light texture to the loaves and keeps them from being too dense. For me, the pecans are not an optional ingredient in this bread. They not only add a nice nutty flavor to the spices already in the bread, but they add some crunch. While this bread has a nice soft texture on its own, adding some nuts for contrast just makes it that much more delicious. If you’re not a nut fan, you could try using pumpkin seeds or even chocolate chips, but pecans and walnuts are my favorite nuts in this particular recipe. Be sure that you are using toasted nuts for the best flavor.

I also used three 5×3-inch loaf pans for this recipe. Instead of dividing the batter, you can also use it to make one large loaf if you extend the baking time to somewhere between 45 and 55 minutes (check your loaf for doneness with a toothpick to ensure you don’t overbake it). You can also make even smaller loaves if you have a mini loaf pan that bakes up extra-small loaves, reducing the baking time to 13-16 minutes after the batter is divided evenly between all those little cavities. The recipe will turn out to be just as delicious, no matter what size pan you bake it in.

The breads will keep well for several days after baking. They also make great little gifts if you wrap them individually. If you’re not going to eat all three at once, you can wrap them and store them in the freezer for several weeks after baking. When you’re ready to eat, just defrost the breads before serving.

Mini Gluten Free Pumpkin Pecan Breads
2 cups gluten free all purpose flour mix (such as Bob’s Red Mill 1:1)
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp salt
3/4 cup sugar
2/3 cup pumpkin puree
1/4 cup vegetable oil
1/2 cup buttermilk
1 large egg
1 tsp vanilla extract
2/3 cup chopped, toasted pecans

Preheat oven to 350F. Lightly grease three 5×3-inch loaf pans (or use disposable foil pans).
In a medium bowl, whisk together flour, baking soda, spices, salt and sugar.
In a medium bowl, whisk together pumpkin puree, vegetable oil, buttermilk, egg and vanilla extract until smooth and well-combined. Pour into dry ingredients and stir until no streaks of dry ingredients remain. Add in pecans and stir to evenly distribute.
Divide evenly into prepared pans. Place pans in a baking sheet.
Bake for about 30-33 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pans on a wire rack.

Makes 3 individual loaves

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